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  1. Feb 2024
  2. Jan 2024
    1. Coffee shops are the new pubs, a friend once remarked. And he may well be right. As traditional bars struggle, coffee outlets are popping up on every street corner. Many pub landlords, especially in country areas, are only keeping their doors open in anticipation of the day someone will make an offer for their licence. Meanwhile, young entrepreneurs in horseboxes can hardly turn out the mochaccinos fast enough. Somehow, we’ve gone from ‘fancy a pint?’ to ‘see you for a coffee’.

      Pubs making way for coffee shops

  3. Dec 2023
    1. People accused [coffee] of wasting their time, when they should have been working. People also accused it of being an exotic luxury, wasting the nation's hard currency for product which has no nutritional value. This sort of connection between physiological fear of the effects that coffee was having on British masculinity [became] a vector for hostility to coffeehouses,” said Markman Ellis, a professor of 18th Century studies at Queen Mary University of London.

      Coffee as wasting time versus saving time; people should be working

      See other account that mentions that coffee saves time. Theme of time seems to be present with coffee.

  4. Nov 2023
  5. Oct 2023
    1. Also, in the 15th century, Sufi monasteries in Yemen employed coffee as an aid to concentration during prayers.[1]

      Sufis, coffee as aid for focus during prayer

  6. Sep 2023
    1. In Protestant countries, such as in Britain, coffee was thought to have antierotic as well as mentally stimulating properties.[6] The idea that coffee would spur people into work and improve the quality of such work was highly compatible with the Protestant work ethic ideology. Free of sexual distractions and instilling asceticism, people could presumably live free from sin. It was seen as a positive alternative to alcohol, and Protestant visitors to the Ottoman Empire saw it as consistent was the Christian (Protestant) values of temperance and the Protestant work ethic.[6]

      Coffee as consistent with protestant work ethic

      • see coffee as source for flow (in combination with distributed cognition)
    1. https://www.youtube.com/watch?v=-rZIpsFE6Yw

      Attended live on 2023-09-07

    2. https://libcal.library.upenn.edu/event/11148297

      9th-century copy of Boethius's Latin translation of Aristotle's De interpretatione, referred to in the manuscript as Periermenias, with the shorter of two commentaries that Boethius wrote on that work. Replacement leaves added in the 11th century to the beginning (f. 1-4) and end (f. 45-64) of the manuscript, in addition to providing the beginning and end of the Boethius (which is probably lacking 2 gatherings between extant gatherings 6 and 7), include the Periermeniae attributed to Apuleius in the medieval period, a poem by Decimus Magnus Ausonius on the seven days of Creation, a sample letter of a monk to an abbot with interlinear and marginal glosses, and other miscellaneous verses, definitions, and excerpts. Dot Porter, University of Pennsylvania, has determined that two groups of leaves are misbound; leaves 5-12 (the original order appears to have been 5, 9, 10, 6, 7, 11, 12, 8) and leaves 53-64 (the original order of the leaves appears to have been 61, 62, 53-60, 63, 64).

    1. For those interested in the history of classical education, manuscripts, books, and knowledge transfer, the University of Pennsylvania Libraries and the Shoenberg Institute have a potentially relevant ongoing zoom series called Coffee with a Codex in which they regularly bring out rare manuscripts, codices, incunabula, etc. from their collection to show and discuss.

      Keep in mind that the presentation is done by library curators who may not be subject matter experts on the books they present, but the topics are nearly all relevant to classical education. Most attendees are academics, historians, medievalists, or regularly doing research in the areas of information studies and will often have thoughts, ideas, or experience with classical education, and may be able to answer questions about historical practices in the chat. Presentations are generally informal, short, and meant for a generalist audience. Quite often digital scans of the materials they present are available for browsing online or downloading for further study.

      See the full schedule for Coffee with a Codex three weeks ahead at https://schoenberginstitute.org/coffee-with-a-codex/

      To give folks an idea of the presentations, recordings of Coffee With A Codex since January 2022 are available at their YouTube Playlist. (To my knowledge they don't archive copies of their chat transcripts where the participants are usually fairly active, but some of the chat does make it verbally into the recorded discussion.)

      Of particular interest this coming week is a presentation on a book which will touch on the recent conversation "Ancient Textbooks for Ancient Curriculums?" by u/psimystc with respect to the Carolingian educational program in the 9th-11th centuries.

      https://libcal.library.upenn.edu/event/11148297

      Details

      Date: Thursday, September 7, 2023<br /> Time: 12:00pm - 12:30pm

      Coffee with a Codex: Boethius and Aristotle <br /> On September 7, Curator Dot Porter will bring out LJS 101, a 9th and 11th century copy of Aristotle translated by Boethius, created as part of the Carolingian educational program. See the record: https://franklin.library.upenn.edu/catalog/FRANKLIN_9951865503503681

      Free registration is required. https://libcal.library.upenn.edu/event/11148297

      An informal lunch or coffee time to meet virtually with Kislak curators and talk about one of the manuscripts from Penn's collections. Each week we'll feature a different manuscript and the expertise of one of our curators. Everyone is welcome to attend. Welcome back for 2023-2024!

      Syndication link: https://www.reddit.com/r/ClassicalEducation/comments/16a1oyi/coffee_with_a_codex_at_penn_libraries_recurring/

  7. Jul 2023
      • Caffeine as backbone of civilization
      • caffeine archetype ( I am the mindful master)
      • high correlation between flow & caffeine
      • associate caffeine with flow (I also do this with flow music)
      • shortcut struggle phase with caffeine
      • caffeine timing (1 to 1.5 hours until waking & 10 hours before sleep no caffeine)
      • proper dosage (test what works) 4.1 higher dosage when lack of sleep
      • what caffeine synergizes most (for me, probably coffee, in particular espresso) 5.1 double water intake when drinking caffeine (I always try to do this) 6 keep caffeine sensitivity high (1 day per week off, 1 week per quarter off)
  8. Jun 2023
  9. Apr 2023
  10. Feb 2023
  11. Dec 2022
  12. Nov 2022
  13. Sep 2022
  14. May 2022
  15. Mar 2022
  16. Jan 2022
  17. www.janeausten.pludhlab.org www.janeausten.pludhlab.org
    1. Every morning now brought its regular duties—shops were to be visited; some new part of the town to be looked at; and the pump-room to be attended, where they paraded up and down for an hour, looking at everybody and speaking to no one.

      Jane Austen’s contemporaries, including everyone from the laboring poor to the royals, shared a belief in the restorative power of spring water and in the consumption of natural remedies. In the years when Austen was writing Northanger Abbey, the warm springs offered at Bath’s Pump rooms were a popular treatmentfor those suffering from loss of appetite, nerves (Mrs. Bennett!), gout, and ailments affecting the stomach, head, and vital parts.

      In 1813, a guide to the resort claimed that the waters contained carbon dioxide, azotic gas, sulphates, muriate of soda, selenite, carbonate of lime siliceous earth, and a very small portion of oxide of iron (Guide 32). These properties probably gave the water a sulfuric aroma. As the opening of this chapter suggests, though, whether ill or healthy, the resort provided for all. For the healthy visitor, the prime activity was to consume in ways that are familiar to us: purchasing clothes or textiles, as Catherine learns to do from Mrs. Allen, window-shopping, and people-watching.

      These lines express Austen’s awareness of the period’s rapidly growing consumer market, resulting from an unprecedented growth in the middle class, which in turn increased demand for domestic and foreign goods. Purchasing power allowed Bath visitors to pay about one guinea a month for access to the warm spring waters served in the newly renovated Pump Room, and to provide a handsome gratuity to the pumper serving water from the King’s Springs .jpg) (Guide 38). But they would likely also be paying to imbibe other popular drinks, including tea, coffee, and chocolate, which albeit pricey were increasingly affordable to the growing middle-class (Selwyn 215). As any Austen fan knows, the Pump Room continues to serve tourists today. Although bathing is no longer allowed, tea, chocolate, coffee, and warm spring waters can still be imbibed.

      Walking the streets of Bath with Catherine as we read through Northanger Abbey’s first volume, we might keep in mind who teaches Catherine her consumer habits, and how the novel’s development may be commenting on these practices. We might also consider how the novel records a turning point in the consumption of natural remedies and other goods extracted from apparently distant communities and environments. How much do our current consumer habits differ from Catherine’s?

      Works Cited.

  18. Dec 2021
  19. Nov 2021
    1. LJS 418, f. 3r, the remnants of a sewing repair with thread remaining

      In parchment manuscripts one will often see small pin prick holes in the parchment which indicates that a hole in the animal skin was repaired during processing. Usually after curing and before use the thread from the repair is removed leaving only the small holes.

      Rarely, but occasionally, the thread will still remain in the final manuscript. An example of this is LJS 418, f 3r where one can see the thread left in the page.

    2. The smudged line indicating where the quire would have been originally folded is clear in the center of the folio.

      Smudged or worn lines on manuscripts may be indicative of a manuscript having been unbound and potentially folded and possibly carried during regular use.

      LJS 418 f. 6v shows an example of this pattern though the manuscript was later bound.

  20. Oct 2021
  21. Sep 2021
    1. Turn your Aeropress upside down (using the inverted method pictured below) so that the plunger is rested on your countertop and the brewing chamber is at the top.

      James didn't include a photo here, but oddly I've never thought of using my Aeropress upside down like this. I'll have to give a try this week.

    1. https://www.youtube.com/watch?v=O9YnLFrM7Fs

      Good overview of what the marketing on a bag of coffee is trying to tell you.

      May be worth doing a quick sketchnotes version of this episode.

  22. Aug 2021
  23. Jul 2021
    1. How to Cold Brew: Using a standard 8 Cup French Press Add 4 Oz of coarse ground coffee to the bottom of the French Press. Pour 3 cups of cold or room temp water over the grounds gently. Gently stir to get all of the grounds wet. Let sit for 14-16 hours at room temperature. Press and strain into covered jar or vessel for storing your cold brew in your refrigerator. You now have a cold brew concentrate:  Mix 1 part coffee with 1 part water when serving.
    1. The Recipe I came up with a basic recipe for one cup of cold brew, which is as follows: Ingredients: 20 grams of coffee to 250 grams of water Measure out 20 grams of coffee. Grind to a medium-to-coarse setting. I chose the 24 setting on my Baratza Encore. Put 20 grams of ground coffee into your container. I chose a so-called "chilly bottle." A flask, a mason jar, or a cold brew coffee bottle would work fine too. Pour 250 grams of water into your container. Agitate the bottle to make sure grounds are incorporated into the water. I did this by moving the bottle around a bit (although not shaking the bottle). Put your container in the fridge. Wait 13 hours. You can experiment with the timing but 14 hours worked well for me. Take your coffee out and serve over ice in a glass.
  24. Aug 2020
  25. Nov 2019
  26. Jul 2019
    1. However, 24% of patients with PSC had never drunk coffee compared with 16% of controls (P < .05), and only 67% were current drinkers compared with 77% of controls (P < .05). Patients with PSC also consumed fewer lifetime cups per month (45 vs 47 for controls, P < .05) and spent a smaller percentage of their lifetime drinking coffee (46.6% vs 66.7% for controls, P < .05). These differences remained significant in a multivariate model. Among PSC patients with concurrent ulcerative colitis, coffee protected against proctocolectomy (hazard ratio, 0.34; P < .001).
    1. Mr Sette adds that while the world coffee industry sees revenues over $200bn each year, only $20bn reaches producing countries and ultimately, less than 10% of that reaches growers.

      Only a 1 penny of every dollar the coffee industry sees in revenue goes to the grower. What's wrong with this picture?

  27. Jan 2019
    1. while brains may be wired to seethe world, how and what is seen is never without a cultural component.

      In my research on coffee talks with Bosnian/Bosniak women, there's a (recent) story I came across in which a family of four (mom, dad, daughter, son) who are part of the diaspora living in America are visited by grandma, who grew up and continues to live in Bosnia. Upon arrival, the grandma witnesses American coffee culture first-hand when her daughter, son-in-law, and grandkids gather around the kitchen table one morning and drink their coffee -- which was made by a machine -- quickly and quietly before running off to work or school. She is deeply horrified -- offended even -- so much so that she shortens her trip from one month to a week. In Bosnia, what kind of coffee you drink, how you make it, who you drink it with, when, and for how long, what you talk about while drinking it -- these are all very significant things. In America, not so much.

    2. hese con-ditions are sedimented not solely in cultural narrative, ritual, and practice, but in howthey are made, accumulated, and enacted in (or through) material forms.

      I've been writing and researching about the coffee talks that Bosnian/Bosniak women partake in and how our particular coffee came to be, how and when it affected/s our minds/bodies, and how it allowed for the emergence of a women-only space designed to foster the exchange of information+women's experiences and hold together entire communities. Coffee, for Bosnian/Balkan women, worked by stabalizing networks, and ultimately stabilizing Yugoslavia (you know, before the men and the West kinda fucked things up a bit). My research is ethnographic, and Rickert's argument here comes off a little bit like that.

  28. Mar 2017
    1. Never Out of Season: How Having the Food We Want When We Want It Threatens Our Food Supply and Our Future, Copyright © 2017

      Would be very interesting to read this book.

  29. Jan 2017
    1. Whether you're a student, parent, or teacher, this book is your key to unlocking the aha! moments that make math click -- and learning enjoyable.

      You had me already at the Coffee Cup picture over the equations! :)

  30. Sep 2016
    1. Livestock has exceeded coffee in terms of its share of exports. Cattle are providing meat as well as leather. Colombia has the fourth highest cattle population in Latin America and is among the top 13 cattle producers in the world. Its beef industry is poised for further growth in the early 21st century. Beef, poultry, and pigs dominate the livestock industry.

      Livestock has done better than exporting coffee

  31. Apr 2016
    1. My friends here who started a micro-brewery tell stories that when they were starting, the other micro-breweries in the region did not seem them as a threat/competition, and in fact, offered advice, equipment, supplies. The people who do this stuff see it as a net gain for everyone if someone can help raise the regional interest in craft beer; if everyone grows more customers, everyone wins. It’s not a tech startup mentality.

      Craft beer is a fascinating world, partly because of this approach to sharing. Much of the so-called “Craft Beer Revolution” happened through homebrewers who were sharing tips and recipes online (not to mention ingredients and samples offline). The idea, in many an indie/craft scene, is that the out-group is the Mainstream. Very similar story among owners of Third Wave cafés. Of course, there are differences. But still… When you have a “common enemy” (Anheuser-Busch, Starbucks, McGraw-Hill…), it’s much easier to grow together.

  32. Nov 2013